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Cooking Hygiene
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Cooking Hygiene
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25 Questions

1. How often should the fridge temperatures be taken.

2. Action if you cut your finger.

3. FIFO

4. COSHH

5. What happens to bacteria in a freezer.

6. CLUTCH

7. What coloured board for bread and dairy.

8. Why do some blue plasters have metal strip in them.

9. What does the lion stamp mean on an egg?

10. What happens to bacteria at 37c

11. Washing up liquid found in food

12. What coloured board for vegetables

13. What coloured board for cooked meat

14. What food poisoning bacteria is associated with raw eggs and chicken?

15. What temperature does most bacteria die at.

16. HASAWA

17. HACCP

18. How can you check the temperature probe is working correctly.

19. What happens to bacteria in the fridge

20. What are the 3 C's

21. What food poisoning is associated with sneezing and coughing over food.

22. How long to run water on a burn.

23. Where should raw meat be stored

24. What is the food poison associated with soft cheeses?

25. Why do chefs get changed at work.

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